Okay okay, buckwheat, is it paleo or not? Maybe. I know I’ve talked about this before. Buckwheat is technically a seed, not a grain. In the paleo world, it’s considered a pseudo-grain. I handle buckwheat fine on occasion and really enjoy it’s mild, earthy taste.
Lately, I’ve been missing bread dearly from my pre-paleo days. I had to figure out some way to make an egg-free, not packed with almond flour bread. HELLO BUCKWHEAT FLOUR! So versatile and easy to bake with. This bread has been hitting the spot for me, slathered with some almond butter or even just coconut oil. I’ve made two versions of this so stay tuned for next week’s part 2 that adds a protein punch and is nut free!
This bread doesn’t rise like normal bread since there is no yeast and it is a little denser. I consider breads like this more of a snack bread then a sandwich bread but it certainly can work for open faced sandwiches.
Also, ps, I moved and I’m about to start grad school (cue the shock). It’s terrifying and new and I’m still sick. If you all would like a complete update on what is going on and where I am health/treatment wise, let me know!
Buckwheat Bread
Ingredients:
1 cup buckwheat flour
1/2 cup almond flour
1/2 tsp. baking soda
1/4 tsp. pink himalayan sea salt
1 tsp. apple cider vinegar
1/4 cup olive oil
1 cup dairy-free milk of choice (if you want your bread sweeter, use 1/2 cup milk and 1/2 cup coconut water or the liquid underneath the cream in a can of coconut milk)
1 tbs. honey or maple syrup
Preheat your oven to 350 F
Mix the dry ingredients in a medium bowl.
Add the apple cider vinegar and mix slightly.
Add the remaining wet ingredients and mix until combined, do not over mix. Let sit while you line a loaf pan with parchment paper.
Scoop the mixture into your loaf pan, it should be pretty thick and not pourable, and bake for 30 minutes or until a toothpick comes out clean.
Let cool for 5 minutes before transferring to a wire rack to cool completely before cutting into it.
Stores well in the fridge for up to 5 days or sliced and stored in the freezer for up to 6 months.
What’s your favorite bread recipe? Remember to stay tuned for a second version of this next week.
This looks delicious! You’re very good at taking photographs as well.
As far as my favorite bread recipe, I’m still in the experimental stage. I’m learning how to use a levain. It’s a real art, so it can be difficult to figure it out.
Thank you! I haven’t used levain ever, I’m sure it’s a learning process!
Yes!!! Update!! Also, this recipe looks good, but all of them do. Congratulations on starting grad school!
Okay, I’ll work on an update ;). Thank you, I hope you’re holding up alright!
I regularly bake buckwheat bread based on apple puree/fresh apples and eggs or flax eggs. The recipes are nut and added oils free. Half of buckwheat flour can be replaced by quinoa, with little changes wet to dry ingredients, as quinoa absorbs more liquid. Congratulations on a great looking loaf!